15 thoughts from my 15 miler

I ran 15 miles this weekend.  Here are 15 of the 19723098709375 thoughts I had while running. {in no particular order}

1.) I am running!  Yeah! 

2.) Do not eat french toast the night before a long run.  Or any food with eggs in it.

3.) If you do eat french toast the night before a long run, make sure you plan a route that has a port-a-potty ('nough said).

4.) I wonder where my amazing husband will take me on our hot date tonight?  {he took me to a fab Italian restaurant called Little Italia.  I had spaghetti noodles with alfreado sauce with mushrooms and bacon.  it.was.divine.  Proof that marriage changes you.  Before meeting my amazing husband, I would have NEVER eaten anything with bacon in it.}

Hot Date Night!

5.) What should I wear on our hot date tonight?  {see above}

6.) I wonder what I should make with the 12 persimmons that I bought?  {persimmon pudding cake!  see below for recipe}

7.) I really miss having people to talk to while I run.

8.) Praise Jesus that a half marathon is only 13.1 miles.  {mile 14 was not the most fun mile of my life.}

9.) I am racing a half marathon in 15 days.  Yikes!

10.) I am taking 2 whole entire weeks off after the half.  It has been over a year since I took two whole weeks off from running.

11.) Thank you, Jesus, for this amazing weather.

12.) I kinda like listening to music while I run.  It is growing on me. (Don't worry Mom, I only have one ear bud in, I have the volume on the lowest possible setting, and if I am in a busy part of town, I take both ear buds out.  I am a responsible music listening runner.)

13.) I wonder how Koreans celebrate Hangul Day?  {Hangul Day is 10/09.  Hangul is the written Korean language.  It was invented by Sejong the Great in 1443.}

14.) Is that construction worker cheering me on or trying to tell me not to run through the construction?  I am pretty sure he is waving...

15.) Thank you Jesus for allowing me to run, breathe, and do this for Your Glory!

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Persimmon Pudding Cake {adopted from Taste of Home}

Ingredients
     4 eggs
     1 cup milk
     1.75 cups sugar (I could not bring myself to put all 2.25 cups of sugar in)
     splash of vanilla extract (who really ever measures vanilla?)
     4.5 Tblsp butter, softened (mine was more towards melted)
     3 cups flour
     1.5 tsp ground cinnamon
     1 tsp baking soda
     9 or 10 ripe persimmons (you want to end up with 3 cups of persimmon pulp)
     1 cup flaked coconut (thank you HomePlus)
     1 cup (or however much you happen to have on hand) chopped walnuts

Directions:

To prepare persimmon pulp, cut the tops of the persimmons, then cut each persimmon into fourths.  De-seed the persimmon, cut into smaller pieces.  Throw Put the pieces into the blender (or a food processor if you have) Blend until smooth-ish.


In a bowl, beat eggs. Add milk, sugar, and vanilla; mix well. Stir in butter. Combine flour, cinnamon and baking soda; add to milk mixture. Fold in persimmon pulp, coconut and nuts. Pour into a greased 13-in. x 9-in. baking pan. {I used a 11-in x 8-in baking pan because that is what fits into our oven.  I also baked at a slightly higher temperature for longer than an hour, but whatever flips your pancake.}  Bake at 325° for 1 hour or until a toothpick inserted near center comes out clean. Serve warm or at room temperature.

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Ohmigoodness!  I was skeptical about how this would turn out, but it tasted great!  The cake is really moist.  The cocnut, cinnamon, and walnuts help to balance out the persimmon.  My amazing husband thinks that the cake taste similar to carrot cake.  I think it would be amazing if some vanilla ice cream was served along side.

Success - persimmon pudding cake